Lemon is not the first fruit you would think of when deciding to make jam, but this lemon jam is both tart and sweet in one delicious mouthful and is the perfect option for those who prefer savoury.
A companion to both sweet and savoury foods, I first came across lemon jam when grabbing a quick bite up at the counter at Bennelong restaurant (Sydney Opera House). We ordered the delicious marron tails with buckwheat pancakes and lemon jam. While the whole dish was stellar it was the lemon jam that piqued my interest. It was so delicious that I could see it going well with both sweet and savoury, so I immediately began thinking about making it at home.
Luckily, the timing couldn’t have been better. We had just been gifted 100 lemons from good friends of ours to make Limoncello for our wedding gifts (I’ll be sharing with you our recipe for homemade limoncello soon).
The beauty of limoncello is that to make it, you use lemon skin to infuse high proof alcohol before adding a simple syrup to sweeten it and bring the alcohol content down. So, here I was with 100 peeled lemons sitting on our bench – the perfect opportunity to make lemon jam.
I made two large batches and have given it away to anyone and everyone. It is perfect on toast in the morning, placed on a cheese platter (a la quince paste), served with sweet and savoury scones (savoury scone recipe coming soon), brushed on a roast chicken with herbs and oil, and anything else you can think of.
- 1kg chopped lemons (skin, pith and seeds discarded)
- 400ml water
- 600g caster sugar
- 1 1/2 teaspoons salt
- 1 tablespoon butter
In a medium heavy based saucepan, combine chopped lemons and water. Place over medium heat and bring to the boil. Boil for 30 minutes stirring occasionally.
After 30 minutes add the sugar and salt and increase the heat to a rolling boil. Boil for 5 minutes, then remove from the heat and stir through the butter until completely combined.
Transfer the jam to sterilised jars, place the lids on top, and turn the jars over so they are sitting on their lids for 10 minutes then flip them over and allow them to cool completely - this will create a vacuum and seal the jars without you needing to boil them. Sometimes the seal doesn't work this way, so you just need to make sure you use up that jar first!
The wonderful tartan topped preserve jars in various sizes featured in this post are from Kilner Jars with thanks.